Beef Noodle Soup with Seasonal Vegetables and Fresh Mushrooms

Name: Beef Noodle Soup with Seasonal Vegetables and Fresh Mushrooms
Total time: 1800 s
Yield: Serves 8 servings
Ingredients: 1 onion, sliced; 1 tomato, sliced; 1 package firm tofu, diced; 1 package thinly sliced beef (for hot pot); 2 bundles dried golden noodles; 1 package shimeji mushrooms; 1 small cucumber, sliced; as needed Water,; 2 eggs, beaten; 1 chicken bouillon cube (such as Knorr); Black pepper, to taste; Rose salt, to taste

細兒 ❤ 愛隨興料理 @Cookpad490310_tw

台灣

This noodle soup features golden dried noodles paired with thinly sliced beef hot pot meat, fresh seasonal mushrooms, egg, and tofu, creating a light, nutritious, and delicious soup!

細兒 ❤ 愛隨興料理 @Cookpad490310_tw

台灣

This noodle soup features golden dried noodles paired with thinly sliced beef hot pot meat, fresh seasonal mushrooms, egg, and tofu, creating a light, nutritious, and delicious soup!

Saved

Ingredients

30 minutes

Serves 8 servings

1onion, sliced
1tomato, sliced
1 packagefirm tofu, diced
1 packagethinly sliced beef (for hot pot)
2 bundlesdried golden noodles
1 packageshimeji mushrooms
1small cucumber, sliced
as neededWater,
2eggs, beaten
Seasonings:
1chicken bouillon cube (such as Knorr)
Black pepper, to taste
Rose salt, to taste

Saved

Steps

30 minutes

1

Prepare the ingredients: Wash and drain all vegetables and fruits. Slice the beef and set aside.
2

Heat oil in a pan. Sauté the sliced onion until fragrant, then add the tomato slices and stir-fry briefly. Add enough water to cover the ingredients. Add the bouillon cube, black pepper, and other seasonings. Turn the heat to high and bring to a boil.
3

Add the dried noodles and cook until tender. Pour in the beaten eggs and add the cucumber slices. Turn off the heat and serve!